Janet McCracken's Rib Roast with Tapenade

• Meat

  • 4 Bone standing beef rib-eye roast (about 11 pound

• Seafood

  • 1 Anchovy

• Produce

  • 3 Garlic cloves
  • 1 tbsp Rosemary, Fresh
  • 2 tbsp Thyme, fresh
  • 2 sprigs Thyme

• Canned Goods

  • 2 cups Chicken or beef broth, reduced-sodium

• Condiments

  • 1 cup Black olives, brine-cured pitted
  • 2 tbsp Capers
  • 1 cup Green olives, brine-cured pitted

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 1/2 tbsp Kosher salt plus more

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on bonappetit.com

Ingredients

• 1 cup brine-cured pitted black olives (such as Kalamata)
• 1 cup brine-cured pitted green olives (such as Picholine)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh thyme
• 2 tablespoons drained capers
• 1 tablespoon chopped fresh rosemary
• 3 garlic cloves, chopped
• 1 anchovy fillet packed in oil, drained
• 1 four-bone standing beef rib-eye roast (about 11 pound), chine bone removed, fat trimmed to 1/4 inches-1/2 inches thick
• 1 1/2 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 cup dry red wine (such as Merlot)
• 2 cups reduced-sodium chicken or beef broth
• 2 sprigs thyme
• 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
• 1 tablespoon all-purpose flour